“Warm lighting and discrete
table arrangements provide intimacy for diners at
the Gotham Bar & Grill,
while large windows and high ceilings hung with
‘parachutes’ offer the spectacle expected of any New York
This is the setting for Alfred Portale’s distinctive, classic
but playful New American Cuisine. Here, Pastry Chef Joseph Murphy pre-
sents a classic coupe served in a parfait glass: peanut butter ice cream,
chocolate sauce and sweetened whipped cream are layered, with a
helping of roasted peanuts
for crunch. A smooth and memorable
theAmerican classic duo of peanut butter and chocolate.”
Preparation: 1 hour 15 minutes plus cooling, chilling and freezing times
Special Equipment: eight 10-ounce parfait glasses
butter ice cream:
2 cups heavy cream
1 cup milk
2/3 cup granulated sugar, divided
1/2 cup creamy peanut butter
8 large egg yolks
8 ounces high quality bittersweet chocolate,
such as Valrhona,
2/3 cup granulated sugar
2 cups water
1 1/2 cups heavy cream, chilled
1 1/2 tablespoons granulated sugar
3/4 teaspoon vanilla extract
8 ounces high quality extra-bittersweet chocolate,
such as Valrhona,
4 tablespoons (1/2 stick) unsalted butter,
such as Land O’Lakes
1 1/2 cups heavy cream
3/4 cup unsalted roasted peanuts, very finely chopped
2/3 cup creamy peanut butter, lightly whipped
8 sprigs of mint
peanut butter ice cream:
1. In a large
heavy-bottomed saucepan, combine the cream, milk,
of the sugar and
the peanut butter. Cook over medium-
low heat, stirring
constantly, until the
sugar is dissolved and the
mixture is uniform. Raise
the heat and bring the
mixture to a
simmer. Remove the pan from the
heat. Cover and let steep for
2. In a
medium bowl, beat the egg yolks with the remaining [1/3 cup]
blended. Gradually whisk about half of the hot cream
mixture into the beaten
yolks. Return the mixture to the saucepan.
cooking over medium-low heat, stirring constantly with a
spoon for 3 to 5 minutes or until the custard has
thickened slightly. Do not
let the custard come to a boil. It is done
when you can run your finger down
the back of the custard-coated
spoon and a path remains in the custard.
Remove the pan from the
heat and immediately strain the custard into a large
metal bowl. Set
the bowl over a larger bowl contained ice and ice water for
5 to 10
minutes, stirring frequently, until the custard is cool. Remove the
bowl of custard from the bowl holding the ice water.
4. Cover the
surface of the custard with plastic wrap to prevent a skin
from forming and
refrigerate until thickened and cold, at least 6
hours or overnight.
5. Pour the
chilled custard into the container of an ice cream maker
according to the manufacturer’s directions. Scrape the
churned peanut butter
ice cream into a freezer container. Cover
and freeze until firm.
6. Place the
chopped chocolate and sugar in a medium heatproof bowl.
7. Bring the
water to a boil in a saucepan. Remove the pan from the
heat and pour the hot
water over the chopped chocolate and sugar.
Let stand for 3 minutes to melt
the chocolate and dissolve the sugar.
Whisk gently until smooth.
8. Strain the
mixture into another heatproof bowl and allow to cool to
stirring occasionally. Refrigerate the sorbet mix-
ture for at least 4 hours
or until cold, making sure to stir frequently
to prevent the mixture from
separating as it chills.
9. Pour the
chilled sorbet mixture into the container of an ice cream
maker and freeze
according to the manufacturer’s directions.
Scrape the churned chocolate
sorbet into a freezer container.
Cover and freeze until firm.
sweetened whipped cream:
10. Place the
cream, sugar and vanilla extract in the 4 1/2-quart bowl
of a heavy-duty
electric mixer fitted with the wire whip. Whip the
cream on medium speed
until soft peaks form. Set aside in the
refrigerator until needed.
11. Place the
chopped chocolate in a medium heatproof bowl.
12. Place the
butter and cream in a small saucepan and cook over
medium heat until the
butter is melted and the mixture comes
to a simmer. Remove the pan from the
heat and pour the hot
cream over the chopped chocolate. Let stand for 3
melt the chocolate. Whisk gently until smooth. Continue to stir
until the sauce comes to room temperature or slightly warmer.
13. Fill a
pastry bag fitted with a medium plain tip, such as Ateco #6,
sweetened whipped cream. Pipe about 3 tablespoons of
whipped cream in the
bottom of each parfait glass. Layer a small
scoop (about 3 to 4 tablespoons)
of chocolate sorbet over the
whipped cream. Top the sorbet with about 2
tablespoons of the
chocolate sauce. Continue the layering with a small scoop
peanut butter ice cream, then sprinkle over one heaping table-
chopped peanuts. Top with another layer of whipped
cream. Spoon over about 2
tablespoons of the chocolate sauce
and spread a generous tablespoon of
whipped cream over all.
Center a very tiny scoop of peanut butter ice cream
on top of
each dessert with a sprig of mint and serve